I love the way the taste of summer gets trapped in a fresh green bean: of sweet rain, lemony sun and mineral-y soil. They don't need much added to them or you'll stifle the special flavor notes that only summer brings, so here is my method: A quick steam, high heat and olive oil, then a finish with butter, salt, and fresh garlic. That's all! They are absolutely fantastic this way and you won't be able to stop eating them.
Also: Just ten minutes and your there. This should be a go-to side dish during summer months.
"For added crunch, flick some shaved almonds into the pan during the butter step."
Notes: Olive oil is extra-virgin.
Summer Green Beans
Ingredients: 2 handfuls fresh green beans (about 3/4 lb.), 1 cup water, 2 tbsp. olive oil, 1 tbsp. butter, 2 cloves minced garlic, big pinch salt, small pinch pepper.
1. Wash beans and slice off the stem-end. Place into a large skillet with olive oil. Heat over medium-high and cook for 5 minutes.
2. Add water to pan and bring to a simmer. Cook for 3-5 minutes, until your desired tenderness is reached. I like them quite al dente, like pasta...the only way to know for sure is to eat one. Drain.
3. Add them back to the pan with the butter, garlic, salt and pepper. Toss over medium-high heat for a couple minutes, until coated in melty butter and fragrant. Serve immediately.